Edgar Bosquez named Grand de Demain 2025 at the Gault&Millau Tour PACA
The chef behind the Ekume restaurant in Marseille was named Grand de Demain 2025 at the Gault&Millau Tour PACA.
" It's more than a source of pride, it's an honor! "Edgar Bosquez, chef and owner of the Ekume restaurant (3 toques), was awarded the title of Grand de Demain 2025, during the Gault&Millau Tour PACA. The event was held on Monday April 28 at the Hyatt Regency Nice Palais de la Méditerranée.
An adventure of the heart and the family
Originally from Panama, Edgar Bosquez has been living in France for fifteen years, and in Marseille for five. It was here, in the 7ᵉ arrondissement, that he was able to realize his dream, alongside his wife Alizée, whom he met in the kitchens of Paul Bocuse. Together, they gave life to Ekume: " It's the realization of a life, a joint and family project that is being built little by little ".
Now open for three years, the young establishment is firmly rooted in its local community. Edgar Bosquez prides himself on a sincere approach, working closely with local producers: " It ' s a project where we value people, whether they be fishermen, market gardeners... because we're in a very rich region! ".
There's no fixed menu here, but one that adapts to the seasons and the vagaries of daily life: " One day we'll do a vegetable-based menu because the fishing hasn't been good, the current's been bad, the rain's been bad, the wind's been bad...We're always adapting and trying to make the most of it ", a cuisine in motion, where each dish becomes unique, reflecting the moment and the encounters.
A distinction with a voice
Since it opened, Ekume has been able to grow and refine its identity: " We feel more and more liberated, we can do things we couldn't afford at the beginning, and that's great ," stresses the chef. Although the investigators had already spotted the house, it was this year that they praised its greater precision and commitment.
For Edgar Bosquez, this distinction represents more than just a reward: "it's a tribute to French cuisine, to the excellence that we go in search of every time". But it's also an opportunity to pass on a message to his apprentices: " Cook beautifully, respect the product and keep moving forward ".
Buoyed by his travels, his memories and his history, the chef keeps to a simple but essential guideline: " a dish can be great with just one product and, above all, the desire to share - that's where the difference lies ".
These news might interest you
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
Should we trust the medals on the bottles?
On a supermarket shelf, similar-looking bottles of wine are lined up at slightly contrasting prices. Without a salesperson, in a time-constrained food shopping area, a sticker placed like a jewel cuts through the act of purchasing. Gold, silver or bronze medals flash more brightly than a label that's not always easy to decipher. Award-winning wine, featured wine An award-winning wine is one that has been presented by the winery at one of the 127 competitions that award these precious badges (in 2024, according to the DGCCRF). The famous Concours Général Agricole, founded in 1870, the world's best Chardonnay or Sauvignon competitions, the Brittany or Mâcon wine competitions, the Millésime Bio challenge... There's an embarrassment of riches to choose from, with no limit on participation, but not without a heavy hand in the wallet. For each cuvée entered, you'll need to pay between 10 and 150 euros, depending on the competition, not including postage and packaging costs and the purchase of macaroons in the event of victory. Attractive spin-offs A potentially interesting calculation, given the commercial visibility these awards bring. In the year following the award, sales of the vintage tend to increase by between 20% and 40%. A boon for the estate, event organizers and supermarkets alike. All the more so as the medals are pouring in. In 2025, at the Concours Général Agricole, of the 12129 wines entered, 3361 were awarded medals, almost half of them gold. French legislation prohibits the awarding of more than a third of the samples presented. A quota with which most competitions flirt. Amateur jury Who awards these accolades? A volunteer jury, at their own expense. Mostly amateurs. The great need for people leaves little room for rigor or traceability. In 2025, at the Concours Général Agricole, over 7,000 people were needed to taste charcuterie, cheeses, jams and wines. At this year's Chardonnay du Monde competition, more than 300 jurors took part, with a limit of 20 samples per person. The most famous estates, which don't need to boost their sales, tend to neglect these competitions. Artisanal wineries, on the other hand, may shy away from these competitions as a matter of distinction, since the shiny stickers are associated with supermarkets. A place where it takes the place of good professional advice. A wine merchant, for example, capable of selling the uniqueness of a cuvée he has followed over the years.
Fabrice Pouillon: his champagne method
Fabrice Pouillon is the third generation to run the family domaine at Mareuil-sur-Aÿ in the Marne region of France, and he has an intrinsic respect for the heritage he has inherited: respect for the vines and for fine work. Constantly questioning himself, curious and eager to experiment, the Champenois celebrates his 26th harvest this September.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
